Serious Eats - seriouseats.com

"golden brown and crunchy" -- these exact words are often used to describe me

@Katherine Regan -- I think he's meaning to link ID to the fact that recipes just pop up (or are created) all at once, seemingly out of nowhere -- not really "inspired genius." In contrast, tinkerers 'evolve' their recipes, step-wise and incrementally. So process-wise, it is apt.

But, then again, I also shuddered a bit at the thought of "Intelligent Designers" being comparable to "genius."

Second and third things that popped into my head: use it as a broth for ramen, or boil some potatoes in it for croquettes.

Also like Marcus's curry idea...

Unless I win this, the plan is wings and early early season crawfish with friends. And much beer.

As a Texan, I don't think I am allowed to like this. "They" might come after me if I do. But it does look delicious. Thank goodness for the anonymity of the internet.

I add a little more, along the ~10%, if it's a sit-down restaurant with dedicated carry out staff, just a buck or two if it's just the host grabbing a bag from the kitchen.

When I waited tables, I occasionally also worked the Carry Out counter. The cooks would do put the hot entrees in boxes, while we would do everything else. It was a Tex-Mex place, so there were a lot sides, garnishes, rice & beans, chips & salsa, plus bagging, etc.

FWIW, I got paid minimum wage (actual minimum, not waiter's minimum) and counted on getting at least some additional tips during shifts.

I almost wish these columns weren't titled so we could be surprised by the actual topic... :)

Wow. This sounds great. Making it more meta, could you try a riff on the KFC Doubledown. Replace the pizza bianca with the fried eggplant, then replace the fried eggplant filling with maybe roasted eggplant (or some other preparation)?

Tangentially, is it worth using really good olive oil in such a rich tomato sauce? I only keep one kind around, but remember reading somewhere (Curious Cook in NYT, I believe) that cooking the oil drives out many of the nuances of the really good stuff.
Potential Food Lab/Tasting topic?

If you ever need to balance out the all the attractive staff at SEHQ with some unattractiveness, please give me a call :P
But really, you must give tripe a shot...

I usually go with something along the lines of, "I liked it, but usually prefer something more dry/sweet/oaky/blah blah blah."

My Texans just lost
But still want Super Bowl meat
No, not Brett Favre's pork

We're all invited to your shower?